To Sour Cabbage Leaves Recipe 485 Food

HOW TO SOUR A CABBAGE - SOUR CABBAGE

Steps:

• Clean the whole heads of cabbage and trim off the hard hearts. The easiest way to do this is to make 4 cuts (square-shaped) deep around the heart
• Once the fibrous and hard part of the cabbage has been removed, fill the gaps with sea salt
• Make the brine. Use a 1:1 ratio of water to salt. That is 1 tablespoon of salt for every 1 liter of water
• Place the cabbage in a jar and cover it with the brine so that the liquid covers the cabbage. If you need to make more brine do so, it must be 100% covered
• Finally, we put a weight on top to keep the cabbage low and not float
• Let stand for 4 to 15 days in a dark place

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

Steps:

• Separate the cabbage leaves, being careful not to tear them.
• Mix meat, rice, onion, salt, pepper, and paprika.
• Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• Layer the cylinders tightly into a medium-sized or large pot.
• Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
• Cover the pot, bring to a boil, and simmer for at least three hours.
• Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• *Boiled potatoes are often eaten with sarma, and they go quite well together.

TO SOUR CABBAGE LEAVES RECIPE - (4.8/5)

Steps:

• Cut off bottom of cabbage heads(stump) Remove outer leaves and cut out core. Put cabbage heads in a crock or plastic tub, core holes facing up. Make brine using 3/4 c pickeling salt to 1 ice cream pail of lukewarm water. Heads must be covered in brine. To weigh down, put enough water in a garbage bag to keep heads down in brine and to form a covering for container. Place in warm shed. Leave till heads are soft and pliable. Length of time to cure depends on the weather. When ready, peel leaves off, remove rib, cut into cabbage roll size leaves. Roll into cylinders and put into jars, make sure brine covers leaves. You could also add 1/2 t cooking oil to each jar to help seal jars. Make sure lids are tight. Or easy way is to freeeze the whole pickelled cabbage head.

HOW TO: SOUR CABBAGE

Steps:

• Determine the size of your brining container. This will vary depending on the size of the cabbage heads and the quantity you'll be souring.
• Once you've determined your container size, you'll want to reduce about 20% of the total volume and consider that to be your brine quantity. For example, 12 L tote, so I'll use 10L of brine.
• Calculate and measure out the amount of salt, vinegar, and salt necessary for your brine. The amounts are as follows:- 200g of salt / 10 litres of water- 3 tablespoons of vinegar / 10 litres of water- 1 1/2 tablespoons of sugar / 10 litres of water
• Rinse your cabbage heads well to remove dirt and debris. Don't be afraid to remove any particularly ugly outer leaves. If they're split, have holes, or bug bites in them, it's best to remove them at the start.
• Using a sharp knife with a sturdy blade, cut a rectangular wedge around the core. Ensure you're cutting deep enough to remove the whole fibrous core.
• Taking from your previously weighed salt, fill the cavities where you cut the stems out. Fill the cavity about 3/4 full.
• Stack the cabbages as tightly as possible in your fermentation vessel.
• Add the previously measured vinegar, sugar, and remaining salt. If desired, add some dried dill to the brine.
• Start adding hot water to your vessel, ensuring to only add what you've accounted for in the beginning. NOTE: If you're using a very large fermentation container, it is advisable to place it where you want it to ferment to avoid moving a too heavy container.
• Place your weight on top of the cabbage to keep it submerged in the brine.
• Cover your fermentation container, and place it somewhere out of the way to ferment.
• Every 3 - 4 days, wash your hands and forearms well, then rotate the cabbage.
• The fermentation process will take between 3 and 4 weeks, depending on your ambient temperatures. You'll know the fermentation is complete when the leaves are soft to the touch and have a slight translucency. The color of the interior leaves will look quite white while the outside may look green. Another great way to tell if the ferment is complete is by tasting it! The flavor of the leaves should be salty but have that characteristic tang, and the texture should be tender, but not mushy.
• When ready to harvest, working one head of cabbage at a time, remove from the brine, and flip upside down to allow the brine to drain as much as possible.
• Gently pull the stems of each leaf, working from the outside inward to loosen them. Once you reach the middle of the cabbage, pull out any leaves that are too small to be rolled into cabbage rolls and set them aside, these are not wasted!
• Working from the outside gently remove the leaves and slice a triangle shape around the stem to remove it.
• Layer the de-veined leaves in a colander until ready to package.
• Once the leaves have been placed in the desired container, add 1/4 - 1/2 cup of brine back into the container.
• If you're making cabbage rolls within the next 2-3 days, store your leaves in the fridge until you're ready for them! If you're not planning on making cabbage rolls for a few months, your cabbage should be packed and frozen.

DOLMEH KALAM (STUFFED CABBAGE LEAVES WITH SWEET-SOUR SAUCE)

Steps:

• Separate the leaves carefully from the head of the cabbage.
• blanch in boiling water for about 5 minutes until limp.
• Do not overcook.
• Drain in a colander.
• Cut out the thick secion[ribs], only removing the lower portion.
• Combine the mince with onion, rice, herbs and turmeric.
• Add 1 1/2 tsp salt and pepper to taste.
• Divide mixture into 18 portions.
• spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
• Roll once, fold in the sides and roll up into a firm package.
• Repeat with remaining ingredients.
• Line a heavy pan with cabbage trimmings or a well washed outer leaf.
• Pack rolls in close together in layers.
• Add 1 cup cold water and invert a heavy plate over the rolls.
• cover, bring to a simmer and cook gently for 45 minutes.
• Blend sugar and vinegar and add to pan.
• tilt pan to blend liquids.
• Cover and cook for a further 30 minutes.
• Serve with chelou or flat bread.